Connect the hands that cook to the taste buds and spirit of the gourmands

Editorial work: books, recipes, press releases and press kits, newsletters, brochures, texts for websites... 

Analysis and advice in communication for / towards the world of gastronomy.

Connect the products to the pans 

Development of chefs networks, product launches, tastings, sponsorship...


BOCUSE D'OR WINNERS

My main customer for more than 15 years

The association of all chefs who have climbed on the podium of the world's largest cooking contest. For them I am a sort of animator, responsible for the internal cohesion, communication, logistics, administration, research of sponsors, and service to them... A kind of caring Swiss knife.

A family of chefs

Federate, retain, develop...

A family of partners

Spotlight: products and know-how

A LIKING FOR WRITING

SERGE VIEIRA

The chef's book, which with his wife Marie-Aude, succeeded, from nothing, in giving birth and develop an exceptional establishment in a fabulous place. To listen, to understand, to feel, to analyze... then to transcribe while remaining faithful to the people, to their soul.

TRUFFLE

For the 80 years' celebration of the Maison de la Truffe, the famous Parisian establishment of Place de la Madeleine.
A fascinating dossier combining a huge research work on historical origins and a dive into the world of truffles.
Search the archives, sort, interview, conduct a field survey, understand, analyze, verify, and validate...
Work with 14 chefs to edit the recipes. All in empathy with the client to meet his expectations of a more sensitive than cerebral work.

L'ITALIA, CULLA DEL FOIE GRAS

For ROUGIE, THE big name of foie gras. Highlighting Italy's historical links with foie gras: a surprise, even for the Italians themselves! Yes, the country is the cradle of foie gras in Europe. Look for historical texts, traces, iconography, interview. Then work with Italian chef Paolo Griffa to edit his recipes. Coordinate production with a graphic designer and a printer.

BOCUSE D'OR WINNERS' BOOKS

COOKING CONTESTS-Winning advice

Interview many Chefs by asking them, depending on their experience, to put themselves in the shoes of a candidate, commis, coach, jury member etc. Synthesize and write texts that speak... A wealth of advice for all those interested in culinary competition from near or far.

SOLIDARITY CUISINE

A compilation of recipes of all the chefs, quotes on their vision of microcredit. All in the context of our support to the organization www.babyloan.org 

BOCUSE D'OR WINNERS

 A book written on the occasion of the 30th anniversary of the competition in 2017. Illustrate history, translate emotions, and narrate memories...

FOCUS ON PERU

A booklet to concretely illustrate the commitment of Bocuse d'Or Winners in favor of microcredit. Take Peru as an example. Present supporting actors, the country, its products, interview beneficiaries of microcredit; farmers, fishermen, restaurateurs...

RECIPES

The editorial work in the culinary world often involves the shaping of recipes: checking, refining, reformulating, and clarifying ... while respecting the style and soul of the chef.

AWARDS

Just because it's always fun: I had the honor of being rewarded several times for books. In addition to the purely editorial work that I love, I often get involved in the realization from A to Z by collaborating with graphic designers and printers.

CONNECT AND ORGANIZE

NETWORKS

NORGE is the Norwegian Seafood Promotion Agency. For several years, I was in charge of developing and maintaining networks of chefs, organizing trips and events, including cooking competitions in restaurant high schools.

MASTERCHEF NORWAY

At the request of Chef Eyvind Hellstrøm, I helped organize the final of MasterChef Norway in Lyon. A role of coordinator for places, participants, logistics...

Chefs' performance

Find and select chefs for events, brief them, follow the logistics necessary to make their recipes, be a link between them and the organizers and kindly set boundaries sometimes ... I love it! Since the intervention of several chefs at the Universal Exhibition of Milan (restaurant of the French pavilion), until the duplication in several countries of birthday dinners for LOXAM with the agency LIVE by GL-events, through a dinner for 1000 people in Stockholm for the agency MARMEET ... I’m well used to that!